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Food We <3: Spicy Mussels in a White Wine Cream Sauce.

Time to take another trip down memory lane!

So I use to think people who went to restaurants by themselves were weird & I swore that I never would do that. Well, that all changed one day when I was in Manhattan by myself & I wanted to eat something delicious.

I popped in this little Italian spot on Mulberry street in Little Italy (can’t remember the name, sorry guys!) & had the time of my life.

I remember falling in LOVE with the huge portions & the amazing service, but what really got me was the food.

I had linguine & mussels in a white wine sauce that blew me away,

so much so that five years later, I’m still thinking about it.

So today guys, we’re making that exact meal.

Let’s get cooking!

1 package of frozen mussels

1/2 cup of white cooking wine or a dry white wine

1 tablespoon of extra virgin olive oil

1/4 cup of grated parmesan

1/3 cup of heavy whipping cream

2 tablespoons of minced garlic

a handful of crushed red pepper flakes

linguine or whatever pasta you like!

This meal is super easy to make & only take about 15 minutes, which is great for when you don’t really feel like cooking.

I always always always start with making the pasta first, for some reason we haven’t invented technology where we can make water boil in two seconds.

Man on the moon? Sure. Water not taking 80 years to boil for pasta? Hell nope.

But anyway, in a medium pan warm the olive oil & sauté the garlic till fragrant.

I’m literally in love with this minced garlic, I’ve never used anything else.

So if you’re reading one of my recipes & it calls for garlic, it’s this one unless specified.

Add the mussels & wine to the pan & place a lid over them to steam them until they open.

Once the mussels are open, I added the cream to thicken the sauce then the parm.

Then I add the pasta directly to the pan so the linguine can absorb some of that sauce.

Oh, I forgot that I added a shit ton of crushed red pepper flakes because I love a spicy sauce but you totally don’t have to add the pepper,

but I highly suggest it.

And there you have it, a dish that I hold near & dear to my heart in under 30 minutes.

Happy eating. ❤

Oh, before I leave S/O to my bestest @BrittanyRoyale for making me this wonderful bowl,